Red Pesto Based Pizza with Parma Ham, Chestnut Mushrooms, Peppers and Red Onion

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1 people
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1 .
For the dough
150 grams
Strong white bread flour
3/4 tsp
Fast action dried yeast
1/2 tsp
3/4 tbsp
Olive oil
90 ml
Warm water
2 .
For the sauce
400 g tin
Chopped tomatoes
1 whole
Garlic clove - peeled and finely chopped
1 tbsp
Tomato Puree
1 tbsp
Balsamic vinegar
1 tbsp
Worcestershire Sauce
1 pinch
2 tsp
1 Twist
Salt and pepper
3 .
To assemble
75 ml
Homemade pizza sauce
75 ml
Red pepper pesto
280 grams
Mozzarella - sliced
2 large
Chestnut mushrooms - sliced
4 Slices
Parma ham
1/4 large
Red pepper - deseeded and finely sliced
1/2 medium
Red onion - peeled and finely sliced
1/2 tbsp
Parmesan cheese - finely grated
Red Pesto Based Pizza with Parma Ham, Chestnut Mushrooms, Peppers and Red Onion

This recipes makes one very large pizza which will feed one hungry person or would work well for 2 people with sides and salad.

You will also be left with plenty of excess sauce that can be frozen or used the next few days for soup, pasta bake or yet more pizza!!! – If you would also like to make your own pesto then please check out my homemade recipe here…

  1. Combine the flour, yeast and salt together in a bowl and make a well in the middle. Mix the oil into the warm water and pour into the well in the middle of the bowl. Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl. Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic. Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film. Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size.
  2. To make the sauce, gently fry the garlic in a little bit of oil until golden. Add all the other ingredients, bring to the boil and then simmer for 10 minutes. Blend ingredients and season to taste.
  3. Turn oven to 200’C
  4. When you dough is ready, roll out so it is about 1mm thick and spread it around 14” pizza tray, the ones with holes in are best as they make the base crispy, otherwise you might want to bake the base for 3 minutes to stop it going soggy
  5. Mix together the tomato and the pesto sauce and spread it on the base, and then layer on your toppings. Bake for 10-13 minutes until it is golden and crispy. Top with the freshly grated parmesan and fresh black pepper and serve with a lovely crisp summer salad.

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